Recipe - Sausage Kolache or Klobasniki: I Don't Care, Just Give Them To Me!

 

I'm not going to "ding" anyone for not using the proper term for these lovelies: Klobasniki (Klobasnik or Klobasnek for singular). Growing up, we were very fortunate to have access to these very frequently, since my Czech grandmother was such a prolific baker. We knew the proper term but almost always called them "sausage kolache." (Kolach - singular; kolache - plural.) Did we call them kolaches too, instead of kolache? Yes we did. 😄

Anyway, I made a batch not long ago using Eckermann's Sausage (made in New Ulm, Texas), which has been my "go-to" for these for a very long time. Waak's used to be a favorite local sausage, but unfortunately they are not around anymore. 

You can use your favorite sausage for these though. They are just better if you get your sausage from a local purveyor who knows their way around a sausage, if you have one available. 

I cut the sausage into 8 pieces and then cut each piece in half. Initially I was going to make 8 big ones. I decided to go for a smaller size & try to get a better balance of sausage:dough. 

Instead of making dough balls, I rolled out the dough & used a standard size (household) biscuit cutter. But you can use whatever method you like. I did it this way and had some dough left over (which is always fun).

Ingredients:

3 to 3 1/2 c flour (dip, level, pour method)

1 large, room temp egg

1 c milk 

5 Tbsps. butter, melted

3 tsps. instant yeast

3-4 Tbsps. granulated sugar (I only used 3 for this batch - 1 to feed the yeast, and 2 for the dough)

1 tsp. salt (I used Kosher)

1/4 c plain potato flakes (or cook a small potato, mash, & use 1/4 c)

Method: 

You can also mix it in a stand mixer if you like, but I like making the dough with a "minimal kneading" method. 

It's no big secret. I just take advantage of the "autolyse method," where the flour & water are combined and allowed to autolyse before the other ingredients are added. I add all of the ingredients together and then "autolyse." I might get "dinged" for this by others, but I don't care. It works, and I have not had any issues doing it this way. I use the method for regular bread dough as well as kolache dough (with eggs). 

First this though: Always bloom your yeast! It doesn't matter if you're using Active Dry yeast or Instant yeast...always bloom/proof it! It serves more than one purpose. It ensures that your yeast is alive, and that it will dissolve completely into the rest of the ingredients. If you don't bloom it, you might end up with dry yeast granules in your recipe and that just sucks. 

So here's what I do:

Add 1/2 cup milk, yeast, and 1 Tbsp. of sugar together in a bowl. Mix & let rest until it blooms, 5 or 10 minutes. You should warm the milk first if it's straight from fridge. For this batch, I actually used 1/2 c filtered water (room temp) for this batch, and then 1/2 c milk later. You'll know your yeast is working when you get a nice spongy, foam on the surface. 

While you're waiting for the yeast, melt the butter & let it cool slightly. Crack the egg into a bowl & scramble it. 

After the yeast has bloomed, add the rest of the liquid (1/2 milk), the butter, and the egg. Add the flour, 2 Tbsps. sugar, 1 tsp. salt, and the potato flakes. Mix well with a spoon (or a Danish whisk, if you have one). If it seems a little dry, add 2 or 3 Tbsps. water. 

After everything is incorporated, cover and let the dough rest about 20 minutes, then do a series of folds 2 or 3 times. If you have a dough scraper, it makes that job easier. Just pull it up and over, rotate the bowl, pull up and over again, then rotate again, etc. 

Cover & let rest another 20 minutes or so. 

Do a series of folds again. 

Cover and let rest another 20 minutes. 

Do another series of folds. By this time the dough should be just about ready. 

It won't be very sticky & you can handle it without using flour on your hands. If that's the case, then it is ready. Sprinkle a little flour on the board or whatever surface you're using to work with the dough. 

Knead it 2 or 3 times & shape it into a ball. Let it rest 10-15 minutes, then you can roll it out for your cutter or cut it into smaller pieces and roll those into balls.  

I really need to get a decent camera so I can shoot a video of the process. It is a lot easier than trying to explain it. 

This was my result. Now...you can use more dough if you like, but frankly, I like mine with very little dough. They aren't as pretty and round, but the balance is a lot better. More even as far as sausage bite to dough amount. My grandma used to peel the sausage and they are good like that too, but it is more work. 

Now, if I could just get the oven to behave, we'll be in great shape! One of the elements sometimes flakes out on us. Which isn't bad for some dishes that can be rescued, but can pose problems for bread dough or cakes.

Any questions about the recipe...just shoot me line! Happy Eating!

Kolache with Monkfruit - A Successful Experiment

 

I finally got around to making some kolache with monk fruit and I am satisfied with this first round of testing. 😆

I have used monk fruit in the past but never with yeasted dough. No adverse affects, at least not with this batch. I'll be doing more testing soon. 

The posipka was also made with the monkfruit, and while initially there was a bit of a cooling feeling on the tongue, (from the sugar alcohol that is combined with the monkfruit), after baking, this was not an issue. 

I just have to note that the cherry filling had 1-2 tsps. of sugar because I already had it on hand for another project. The monkfruit won't be a problem as a sweetener for cherries, so I'm not worried about it. 

Here we have "almost" no added sugar. 😆

So...until the next time we meet on Kolache Avenue...happy eating! 😉

Product Review: Costco's Kirkland Organic Mixed Vegetables

 

Costco's Kirkland Organic Mixed Vegetables, (Pictured above with country fried steak and mashed potatoes & gravy), are a cut above the other mixed vegetable options on the market. I have no complaints about this product at all. 

It's a well-balanced mix of green beans, green peas, corn, and carrots. It's good as a side dish, but you can also use it in other dishes like soups or homemade pot pies.

I was never a big fan of mixed vegetables in the past. Costco changed my mind, but now I only want to use their veggie mix. I just can't buy any other brand now. 

Costco: Don't change a thing with these, please! 

My favorite way to make these is to cook them longer than recommended on the package, then drain completely and add a tiny bit of butter plus S&P to your taste. Delicious! 

Kitchen Tip: Sauté Safety - Help Prevent Burns & Flare-ups

This easy tip is actually a tip...or a tilt, if you prefer. When you are frying or sautéing, tilt the pan and let the oil run to the other side when it's time to flip your food. This helps prevent splatter all on the stove and yourself. Especially handy if you are using a spatula to flip, but it also helps for tong or fork flipping.

If you already use this method: Hooray! If not, then give it a shot. Avoiding possible blisters & a messy cooktop that takes extra time to clean are the two best reasons.  

The tenderized steak in the pic above turned into a country fried steak meal with gravy, taters, and Costco mixed veggies. Yum!

Kitchen Tip: Did Your Cake Fall? Here's One Solution

Strawberry "Invisible Trifle" Cake 😆

Just as Frankenfurter said, lol

It was oven betrayal that caused this fall. The lower oven element decided to take a powder. When I checked the cake at 5 minutes left, the batter was not baked enough. So I jiggled the element a bit with a wooden spoon and reset the oven. 

I set the timer for 5 more minutes, but I thought it would take longer. Nope. When I checked, the top was getting too brown & it had fallen in the middle. Not all the way, just about half. 

So it wasn't bad. Too brown, but that could be trimmed. I thought about just doing that and moving on. This was supposed to be the vehicle for some strawberry filling I made from H.E.B. strawberries that had frozen in the fridge. Because I didn't want to take the time and make kolache. 

Well...why not have a little fun then? I cut it in half and used a "whiskey on the rocks" glass to cut the middle out. It was the perfect size. 

I used the strawberry filling to fill the outer circle. In the middle I decided to make a strawberry & whipped cream trifle. By the time I finished with the whipped cream on the outside, you couldn't tell it suffered any damage. 

Yes, I know, I could have made "cake pops." But I don't like those at all. Smoosh cake & frosting into a ball. It's like some kind of "pre-chewed" Charlie's food. I'm sure the smooshing part is a lot of fun though, as long as you're wearing gloves. 😆 

I did end up getting more fresh organic strawberries to chop up and use in the "trifle." I didn't go nuts and decorate with sliced strawberries on the side since we were enjoying this at home, but if I had to take it to a potluck or something, I would have. I would have also frosted it differently too. More polished & professional. Ready for the "runway." 😆

This next photo below is what it looked like after a couple of slices were removed. Not "runway material" at all, but it sure was tasty. So it's just another option to try if you are not a "cake ball" fan. Mini tortes would have been another good option. Maybe next time. 😁

So there you have it. Strawberry Invisible Trifle Cake. I'm sure it has been done thousands of times by many bakers, but for anyone who didn't know about it, now you know. 

Day 1: Yeah, looks like a xenomorph came out of there. 

                                                                                 😂

Day 2: Even tastier than Day 1. 
Still looks like a prop in a Halloween Horror House though. 
😂

The filling was absolutely excellent. A big thank you H.E.B. for such beautiful strawberry offerings! I was determined to use them even though the fridge froze them. (It was a whole pint, so yeah, didn't want them to go to waste.) 

I just tossed them in a saucepan, and added...maybe a teaspoon & a half of sugar. It could have been 2. They didn't need much. We want to taste the strawberries and not the sugar, no? 

They stewed in their own juices. No extra water was used, and no cornstarch for thickening. They thickened enough when they cooled down. Not runny at all. Just start them off on low heat at first, until they start to release juice, then turn it up and let them simmer for a while. Mashed with a potato masher (the one that's good for mashing beans, not the waffle kind.) I'll take a pic of it and add it later. 

The recipe for the sponge: I'll have to post it here. It was lemony, and a perfect complement for the strawberries & cream, though a vanilla version would be good as well. 

Homemade whipped cream. Don't be afraid! It's not a big deal. I rarely even measure it. Just dump about a cup or so in a bowl (double if you need extra), sprinkle in a little granulated sugar (maybe 1/2 Tbsp. or a whole Tbsp., depending on your preference), dump some vanilla in, (if using), and go to town!

But you don't have to go nuts with the mixer right away. I learned from some experts that it is best to start off slowly, then gradually increase the speed of the mixer. It does hold its shape better if you use that method, if you plan on piping. 

I'll be making this one again. It was delicious. 

Any questions? Just drop me a line.